Tomato Chickpea and Cauliflower Curry is a hearty and flavorful dish that combines the goodness of vegetables with a rich blend of spices. This curry is perfect for a comforting meal and is packed with nutrients, making it both delicious and healthy.
Looking for other easy curry recipes? You'll love my Simple Chickpea Curry recipe or my Butter Tofu Recipe.
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Why you need to make this Tomato Chickpea and Cauliflower Curry
- Nutrient-Rich: This curry is loaded with protein from chickpeas and vitamins from cauliflower and tomatoes, making it a nutritious choice for any meal.
- Bursting with Flavour: The combination of garam masala, coriander, and cumin creates a rich and aromatic flavor profile that is sure to satisfy your taste buds.
- Easy and Quick: With simple ingredients and straightforward instructions, this curry can be prepared in under 30 minutes, making it an ideal option for busy weeknights.
Ingredients
- Canned Cherry Tomatoes: Rich in antioxidants and vitamins, tomatoes provide a tangy base for the curry while contributing to heart health and reducing inflammation.
- Chickpeas: A great source of protein and fiber, chickpeas help in maintaining digestive health and keeping you full for longer.
- Cauliflower: Low in calories but high in vitamins, cauliflower is a versatile vegetable that adds texture and nutrients to the curry.
- Brown Onion: Adds a subtle sweetness and depth of flavour, along with essential nutrients like vitamin C and fiber.
- Garlic: Known for its immune-boosting properties, garlic adds a pungent flavour and aroma to the dish.
- Red Chilli: Provides a spicy kick and is rich in vitamins A and C, which are beneficial for immune health.
- Garam Masala, Coriander Powder, and Cumin: These spices are rich in antioxidants and add a warm, earthy flavour to the curry.
- Vegetable Stock Powder: Enhances the overall flavor and provides a savoury base for the curry.
See recipe card for quantities.
Instructions
- Step 1: Heat the olive on in the pan then add the onions and sauté.
- Step 2: Add the garlic and spices and sauté for a further 1 minute.
- Step 3: Add the chickpeas, cauliflower, tomatoes and vegetable stock.
- Step 4: Simmer for 15 - 20 minutes, serve with rice and enjoy.
Substitutions
- Canned Diced Tomatoes: If cherry tomatoes are unavailable, you can use canned diced tomatoes for a similar texture and flavour.
- Other Vegetables: Feel free to substitute cauliflower with broccoli or zucchini for a different twist on the curry.
- Coconut Milk: For a creamier curry, replace one can of tomatoes with a can of coconut milk.
Variations
- Add Greens: Incorporate spinach or kale towards the end of cooking for an added boost of nutrients and a pop of colour.
- Spice Level: Adjust the amount of red chilli to make the curry milder or spicier according to your preference.
- Protein Boost: Add some cubed tofu or paneer to increase the protein content and make the dish more filling.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the curry in portion-sized containers for up to three months. Thaw in the refrigerator before reheating on the stove. Serve with your favourite sides and enjoy this hearty and flavourful curry!
Top tip
Letting the curry simmer with the lid on helps to meld the flavors together and ensures the cauliflower becomes tender without losing its shape.
FAQ
Can I make this curry ahead of time?
- Yes, this curry can be made ahead of time and stored in the refrigerator for up to three days. Reheat gently on the stove before serving.
What can I serve with this curry?
- This curry pairs well with steamed rice, naan, or quinoa. You can also serve it with a dollop of yogurt and a sprinkle of fresh coriander.
Can I freeze leftovers?
- Absolutely! This curry freezes well. Store it in an airtight container for up to three months. Thaw in the refrigerator overnight and reheat on the stove.
Related
Looking for other recipes like this? Try these:
Tomato, Chickpea and Cauliflower Curry
Tomato Chickpea and Cauliflower Curry is a hearty and flavourful dish that combines the goodness of vegetables with a rich blend of spices. This curry is perfect for a comforting meal and is packed with nutrients, making it both delicious and healthy.
Ingredients
- 2 cans canned cherry tomatoes
- 2 cans chickpeas drained
- 1 brown onion finely diced
- 300 g cauliflower cut into bite size florets
- 4 garlic cloves minced
- 1 red chilli finely diced
- 1 tablespoon garam masala
- 2 teaspoon coriander powder
- 1 teaspoon cumin
- 1 tablespoon vegetable stock powder or paste/concentrate
- 1 tablespoon olive oil
- sea salt
Instructions
- Bring a large pan to medium heat with the oil.
- Add the onion and chilli with a pinch of salt and sauté for 3 - 4 minutes.
- Add the garlic and spices and sauté/toast for 1 minute.
- Add the chickpeas, tomatoes, cauliflower and vegetable stock powder. Fill up both the empty tomato cans ¼ of the way with hot water, swish around and pour into the pan as well to make sure you get all that tomato.
- Mix well then cover with a lid. Bring to a simmer and let simmer for 15 - 20 minutes.
- Serve with rice, yogurt and some fresh coriander and enjoy!
Nutrition
Calories: 344kcalCarbohydrates: 55gProtein: 17gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 928mgPotassium: 1263mgFiber: 17gSugar: 12gVitamin A: 590IUVitamin C: 75mgCalcium: 191mgIron: 7mg
Tried this recipe?Let us know how it was!
Bonnie Becker
Delicious! Quick and easy! I had most of the ingredients and spices in my pantry. The teens even liked it, which is a win in my book!
Rita
Hello Sezzy from Melbourne, Australia. I saw your recipe on Instagram when I was looking for something simple to make for my meal prep. Love that it is full of veggies. I added some torn pieces of kale to add some colour. I found the sauce not great. It was more like a casserole than a curry… I am used to bigger flavoured curries. Maybe it needs some ginger in it- tasted a tad bland?
Sarah
Hello! Thanks for trying my recipe 🙂 Sorry you thought it was bland. It is full of chilli, onion, spices, stock and garlic so it shouldn't have been bland. Maybe you needed some more salt?